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Demarle Macaroon Silpat 15" x 23" with 63 Circles 35mm

Item # SPTMCRNMFR: 58538563UPC: 802985220196
Price: $29.95
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    The ever-popular Silpat silicone baking mat by Demarle in 15 inch x 23 inch with 63 circle markings of outer diameter 1-3/8 inch (35mm) to guide you in piping your macaroon batter.
    • A must-have for every pastry chef, this thick but flexible silicone baking sheet acts as a non-stick work surface, needing no grease
    • Freeze or bake with it: withstands temperature from -40° to over 480°F
    • Great for all your chocolate & sugar work
    • Can be reused thousands of times
    Silpat®
    Care Instructions
    Handling
    Work with Silpat on a flat surface with the smooth side facing up (Silpat logo up). Check to ensure that the baking mat is dry and clean before placing any patisserie upon it. 

    De-panning
    After the baked pastries have cooled, remove them one by one or by gently lifting the Silpat to let them roll off.

    Care and Maintenance
    Wipe the Silpat with a damp sponge after each use to remove crumbs or particles. If washing is required, lay the Silpat in the sink and run warm water over the surface. Use a Demarle-approved detergent or a mild soap with a soft sponge to clean the surface. Do not use any scrapers or hard brushes for cleaning Silpat. Shake off excess water and hang or lay flat on surface to dry.

    Storing
    Store the Silpat flat on a tray, hang it up with a clothing pin, or roll it up. Do not fold or place heavy objects on top of the rolled Silpat.

    Precautions
    - Never cut or use sharp objects on the surface.
    - Do not fold or store in a folded position.
    - Do not grease.

    * Life of product may be greatly reduced if precautions are not taken.

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The ever-popular Silpat silicone baking mat by Demarle in 15 inch x 23 inch with 63 circle markings of outer diameter 1-3/8 inch (35mm) to guide you in piping your macaroon batter.

  • A must-have for every pastry chef, this thick but flexible silicone baking sheet acts as a non-stick work surface, needing no grease
  • Freeze or bake with it: withstands temperature from -40° to over 480°F
  • Great for all your chocolate & sugar work
  • Can be reused thousands of times
Silpat®
Care Instructions
Handling
Work with Silpat on a flat surface with the smooth side facing up (Silpat logo up). Check to ensure that the baking mat is dry and clean before placing any patisserie upon it. 

De-panning
After the baked pastries have cooled, remove them one by one or by gently lifting the Silpat to let them roll off.

Care and Maintenance
Wipe the Silpat with a damp sponge after each use to remove crumbs or particles. If washing is required, lay the Silpat in the sink and run warm water over the surface. Use a Demarle-approved detergent or a mild soap with a soft sponge to clean the surface. Do not use any scrapers or hard brushes for cleaning Silpat. Shake off excess water and hang or lay flat on surface to dry.

Storing
Store the Silpat flat on a tray, hang it up with a clothing pin, or roll it up. Do not fold or place heavy objects on top of the rolled Silpat.

Precautions
- Never cut or use sharp objects on the surface.
- Do not fold or store in a folded position.
- Do not grease.

* Life of product may be greatly reduced if precautions are not taken.

Features
Material Silicone
Oven Safe Yes
Maximum Heat Resistance 480° F
Coated / Non-Stick Non-Stick
Demarle Macaroon Silpat 15" x 23" with 63 Circles 35mm
Average Customer Rating
(4 reviews)
44
Demarle Macaroon Silpat The silpat was a little bigger about 1.5 inch all way around than my pans. I think the size of this macaron should be called Mini in order to avoid ordering the wrong type.
Other than that DeBakco always makes good on delivery and easy ordering process. Thank you
By Anita Longoria, Texas on September 9, 2014
Great but hard to find a pan to fit it Wish I'd known the exact measurements prior to order because it doesn't fit standard sized pans.
By Dana, Alabama on November 6, 2013
Excellent for making the perfect macaron This silpat is the best if your serious about making macaron. the best part is after the macaron cool off they do not stick to the silpat and come off easily.
By Ivan, Brooklyn, NY on June 11, 2013